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The purposes of this study were to identify the sector-specific destination attributes as antecedents of tourism satisfaction in the context of industrial tourism and examine their relative impact on intentions to recommend and re-participate in factory tour activities as consequences of tourist satisfaction.

The 26 sector-specific destination attributes ranging from the diversity of on-site and nearby tourism resources, the ease of internal and external accessibility, the availability of lodging and dining facilities to the provision of information services and safety and emergency systems were drawn from the relevant literature. Data were collected with 222 on-site visitors using convenient sampling on three separate weekends in August 2014.

The results showed that tourist satisfaction with factory tour experience is composed of seven dimensions, namely, lodging and dining facilities, internal accessibility, nearby attractions, external accessibility, provision of safety and emergency systems, on-site attractions and provision of information services. While satisfaction with the provision of safety and emergency systems is the most important positive contributor to overall satisfaction, satisfaction with the on-site attractions exerts a negative effect on intention to recommend. Nevertheless, the higher overall satisfaction the visitors have, the more possibility they will recommend and re-participate in factory tour activities.

There were three limitations to this study. First, this study was confined to Taiwan. The sector-specific destination attributes may be limited and only applicable to Taiwan. Second, this study was based on a convenience sample of 222 domestic tourists at the three selected tourism factory sites. The results may not be generalized beyond this population. Third, overall satisfaction, intention to re-participate and willingness to recommend were all measured by a single question. The use of a single-item measure may cause the measurement error inherent in any singular measure and weaken the reliability of findings.

This study is a step toward strengthening tourist satisfaction with factory tour experience. Ensuring on-site safety and security is listed as the top priority for both the government and industry sectors. The bad publicity arising from any accidents occurring on any tourism factory sties could seriously tarnish the overall factory tour experience, which, in turn, influences more significantly on intention to re-participation than on willingness to recommend. The second task is to diversify the on-site attractions, which enable the pursuit of learning as a type of leisure/entertainment, and promote the authentic aspects of these attractions through social media.

Previous studies have examined the antecedents and consequences of tourist satisfaction with the chosen destination; however, none has been undertaken in the context of industrial tourism. Moreover, the existing industrial tourism literature has mainly focused on the socio-demographic and traveling characteristics of industrial tourists as well as the conditions under which industrial tourism can be successfully developed in the Western context. The perceptions of industrial tourists toward the determinants of industrial tourism potential in the context of Asia generally and Taiwan in particular have been poorly under-researched. This study with an attempt to address these issues is, therefore, both timely and worthwhile.

The purpose of this study is to propose that in-factory experiences transfer into souvenir evaluation, and the process is moderated by customers’ commitment and readiness cumulated in daily life.

The study collected data from 398 tourists of tea leaves tourism factories.

The results reveal that interactive experience is a dominant determinant of perceived souvenir value. Interactive and hedonic experiences reinforce each other to create perceived souvenir value. Low commitment diverts customers to emphasize hedonic experience, whereas low readiness constraints customers’ resources, and hence, depreciates value delivered from interactive experience.

Intrinsic hedonic values are weaker predictors than extrinsic ones for perceived value in a leisure tourism setting. Merchandize quality is perceived and judged together with interpersonal interactions in the industrial tourism contexts, instead of objectively evaluating by customers themselves.

The experience or credence attribute of tea leaves is difficult for ordinary customers to evaluate, leaving most of the consumption value to be fostered by the firm. Perceived souvenir value could transfer to routinized purchase behavior, it is more imperative turning initial tourists into committed loyal customers by relationship management strategies than merely creating hedonic surroundings.

The study contributions are twofold: first, the study extends the influence of tourist experience to the perceived souvenir value; second, the study verifies the interaction effects of in-factory experiences and customer roles on perceived souvenir value.

The purpose of the paper is to test and compare a framework of firms' business sustainability endeavours with internal and external stakeholders in an oriental business context and to verify the validity and reliability of a stakeholder framework through time and across oriental and occidental business contexts.

Quantitative approach based on a questionnaire survey in corporate Taiwan with a response rate of 68.5%. Multivariate analysis is undertaken to uncover the measurement properties of a stakeholder framework.

A framework of firms' business sustainability endeavours with internal and external stakeholders appears valid and reliable through time and across occidental and oriental business contexts.

This study verifies and fortifies a stakeholder framework through time and across business contexts consisting of five stakeholder groups: upstream, the focal firm, downstream, market and societal.

The framework of firms' business sustainability endeavours provides guidance to firms in their endeavours of business sustainability with internal and external stakeholders.

This study contributes to existing theory and previous studies by validating a stakeholder framework of business sustainability with internal and external stakeholders beyond occidental business context to be also valid and reliable in oriental ones.

Industrial tourism involves visits by tourists to operational industrial sites where the core activity of the site is non-tourism oriented. Although industrial tourism exists around the world, and is expanding rapidly, earlier terms used to describe the industrial tourism phenomenon reflect a narrow focus on particular sectors, such as farm tourism or factory tourism, or an impression of marginality, such as sideline tourism. This chapter proposes an integrated conceptualization of industrial tourism to embrace the production of virtually all goods and/or services, and indicates the ramifications for the management of industrial tourism attractions of the concurrent management of non-tourism enterprises.

This paper aims to reveal the marshalling of an emotion – loneliness – over time for the construction of relationships between advertisers and consumers between 1909 and 1934, paying attention to the shifting contexts in which these relationships were built, maintained and extended. It also draws attention to the ways in which advertising and marketing work in society, and advances the understanding of the development of consumer culture in Australia.

The paper uses textual analysis of letters from readers and editorial content published in the magazine over a 25-year period, supplemented by material from newspapers and memoirs.

The paper reveals how a women’s magazine marshalled the loneliness of Australian women, especially rural Australian women, to attach them to the magazine and its advertisers. Over 25 years, the magazine editors built a reservoir of trust between readers and the magazine. When the economy turned, this reservoir could be drawn upon to maintain reader attachment and maximise sales.

This paper examines the use of emotion in just one magazine. A comparative study would be beneficial to see whether this exploitation of emotion was widespread.

The paper suggests the importance of emotion as a tool for attaching consumers to brands and for maintaining that attachment through financial difficulties.

This paper supports the turn to the study of emotion in history and, specifically, in the development of consumer culture.

This study aims to analyze the challenges facing tourism marketing, specifically traditional local cuisines. These challenges include communication with tourists, tourists' revisit behaviors mediated by place identity and perceived interactivity with service providers.

Data were collected via random sampling in Taiwan. The model and hypothesis were tested using a structural equation modeling approach. One thousand participants were invited to respond to a questionnaire. After removing those that declined to participate or returned incomplete questionnaires, 411 valid questionnaire responses were received.

The findings of this study provide exciting insights into how traditional local cuisine strategies affect tourists' behavior. Governments can foster a destination image with a nostalgic aesthetic to attract more tourists. Moreover, destination marketers should provide mechanisms for instant interactions for tourists, such as mobile travel apps.

This research sample focuses on promoting emotional connections between tourists and the experience of traditional local cuisines at the destination. An understanding of nostalgic cuisine could provide a better understanding of why tourists are willing to engage in unique travel experiences.

Traditional local cuisine providers should consider aesthetics, including their decoration, style, and markers. Further, it is important that service staff make tourists feel comfortable and satisfied with the traditional local cuisine experience.

This study contributes to the destination marketing of traditional local cuisines from the perspective of nostalgia. The findings of this study provide interesting insights into how traditional local cuisine strategies affect tourists' behaviors.

This study aims to create actionable guidelines for pricing decision-making by employing game a theory matrix to forecast the correlation between the average daily rate and the latest ambiance of hotels.

Utilizing a vector error correction model, the research employs game theory to assess the influence of the average daily rate on the hotel's newest atmosphere during both peak season (April–September) and valley season (October–March).

Findings indicate that during the peak season, when the average daily rate rises in resorts and falls in suburban areas, the hotel’s newest atmosphere is at its best in both types of accommodations. During the off-peak season, the hotel’s newest atmosphere is achieved when both resorts and suburban accommodations increase their average daily rates.

There are two study constraints. One is the assumption that hotel guests in both parties prefer not to change hotels, but in fact they would. Two is a limited sample of two resort and suburban markets.

This suggests that the hotel’s newest atmosphere can draw both leisure and business travelers to suburban areas during the low season and more leisure travelers to resorts during the high season.

The study’s findings have implications for revenue related to the hotel’s newest atmosphere and cleanliness for both suburban and resort hotels, particularly when promoting tourism collaboratively.

The study provides valuable insights for hotel managers in analyzing pricing strategies using matrices.

This exploratory research opens a new avenue of tourism destination enquiry for Dhofar Governorate, Oman. It examines the relationship between the food tourism landscape in the country’s southernmost region and the Government’s stated economic development goals. Tourism is a new industry here and in need of sustainable development. The purpose of this paper is to identify how the natural and human resources of the region may be harnessed to expand food tourism pathways and achieve sustainable economic development e.g. maximising stakeholder benefits.

The literature review highlights many new developments in food tourism for this baseline study. Qualitative and quantitative (i.e. mixed) methods are used including a case study, a pilot survey of key Government stakeholders in Oman’s Ministry of Tourism, food factory tours and interviews with their executives in Dhofar, direct and participant observation at food establishments and events, visits to popular roadside and market food stalls in Salalah and tourism trend analysis.

Some recent trends in food tourism elsewhere may be adapted in Salalah and spark interest in the food culture and heritage of Dhofar. This, in turn, may bring multiple benefits to the destination’s stakeholders. The governorate’s environment yields a rich variety of agricultural and other food products that may be used to provide new forms of food tourism and increase the region’s appeal to tourists beyond the Khareef season. Further possible benefits include safeguarding local food knowledge, production, culture and heritage, developing SMEs, creating new jobs and increasing visitor stay and spend.

The study is conducted solely in English, whereas Arabic is the mother tongue in Oman. Dhofar is the country’s largest governorate occupying a vast area, not all of which is covered by the study. More data are needed to inform tourism development, policymaking and planning in Dhofar.

Improving tourism’s sustainability profile, creating successful food tourism products and services and achieving Dhofar’s economic development goals require concerted effort. All are in the best interest of the tourism stakeholders concerned.

This paper provides a foundation for future research on this topic. It highlights the importance of placing food tourism development on a sustainable footing to protect and preserve Dhofar’s unique food culture, heritage, traditions and environment, extend the main tourism season and maximise benefits to stakeholders.

Recent trends in food tourism are investigated to gauge their applicability in this dynamic region of Oman. Ideas are presented demonstrating possible food tourism pathways to sustainable economic development that benefit a wide range of stakeholders e.g. food tours, food factory tours and shops, food festivals and cookery-school holidays and/or classes.

This study aims to construct an integrated social entrepreneur system in the rural area of Hengshan, Taiwan, that could benefit four stakeholders, namely, tourists, business, community and government. Two social entrepreneur cases demonstrate a mutually beneficial situation of lowering the structural unemployment rate, returning young human capital to villages and innovating rural tourism through the activism of service science.

Qualitative approach was applied to data obtained from 12 research projects spanning three years. Service experience engineering (SEE) methods were used to conduct a service design for social entrepreneurs in an integrated service system. The service system aimed to innovate rural tourism through the activism of service science.

SEE methods explain a series of service design processes that helped our research team start up two social entrepreneur projects as service prototypes to offer service innovation based on cultural creativity to innovate rural tourism. These two social entrepreneurs in rural tourism offer job opportunities to young people and senior citizens alike. In addition, an integrated service system of interdisciplinary knowledge, multi-stakeholders and local resources fulfills various requirements of stakeholders to promote sustainable rural tourism.

Real action studies are limited in the research on social entrepreneurs. This case study provides research insights into service science and calls for action in practice to change the future of a local village. The results provide the philosophy and knowledge of service science that social entrepreneurs of rural tourism can use in the village. Designing service innovation for rural tourism has shaped its vision toward a sustainable tourism system.

Few studies have shown that social entrepreneurs could innovate rural tourism. The present study presents an action case through the activism of service science.